A Creamy, Flavorful South Asian Classic with a Twist
Welcome to our take on Beef Korma—a creamy, aromatic dish that brings the flavors of traditional South Asian cuisine right to your kitchen. While this recipe might not follow the most authentic path, it’s designed to be approachable and delicious for cooks of all skill levels. We’ve blended classic spices with tender beef, creating a comforting dish that’s rich in flavor, yet easy to prepare. Whether you’re a long-time fan of korma or trying it for the first time, this version strikes a balance between tradition and simplicity, making it perfect for a cozy family dinner or impressing your guests.
Instructions
Gather and measure all the ingredients so they’re ready to use.
In a large bowl, mix the beef with the Greek yogurt, ½ teaspoon of turmeric, 1 teaspoon of garam masala, and a pinch of salt and pepper. Stir until the beef is well coated. Cover and let it marinate while you prepare the other ingredients.
While the beef marinates, finely chop the onion, mince the garlic, and grate the ginger.
Heat a large, heavy-bottomed pan or skillet over high heat. Add the neutral oil, then sear the beef in batches, being careful not to overcrowd the pan. Brown the meat on all sides to lock in the flavor, then set the beef aside on a plate.
While the beef is cooking, gently crush the cardamom pods with the flat side of a knife to release their seeds, which will enhance the flavor of the dish.
In the same pan, lower the heat to medium and add the chopped onion, cloves, and cardamom pods. Cook, stirring occasionally, until the onion becomes soft and translucent.
tir in the minced garlic and grated ginger, cooking for another 1-2 minutes until they become fragrant but not burnt.
Add the remaining garam masala, turmeric, cumin, coriander, and chili powder to the pan. Stir well to coat the onion mixture, and let the spices toast for about 2-3 minutes to release their full aroma.
Return the browned beef to the pan along with any juices from the plate. Stir in the tomato paste, mixing well to combine, and let it cook for another 3-4 minutes to deepen the flavor.
Sprinkle the ground almonds into the mixture, stirring until they’re fully incorporated, which will help to thicken the sauce and add a subtle nutty flavor.
Pour in the cream and beef stock, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for about 1.5 hours, or until the beef is tender and the sauce has thickened, stirring occasionally.
Taste the korma and adjust the seasoning with salt and pepper if needed. If the sauce is too thick, you can add a little more beef stock or water to reach your desired consistency.
Serve the Beef Korma hot with steamed rice or warm naan bread.
Beef Korma
Ingredients
- 400 g beef (ragout cut)
- 3 tbsp Greek yogurt
- 250 ml heavy cream
- 250 ml beef stock
- 3 tbsp tomato paste
- 25 g ground almonds
- 1 medium onion
- 4 garlic cloves
- 1 piece ginger (1tbsp grated ginger)
- 5 whole cloves
- 9 whole cardamom pods
- 1 teaspoon turmeric powder
- 1 teaspoon chilli powder
- 2 teaspoons garam massala
- 1 tbsp ground cumin
- 2 teaspoons ground coriander
- salt and pepper to taste
- 2 tbsp neutral oil (such as vegetable or canola oil)
Instructions
- Start by preparing all the ingredients.
- Marinate the beef with yogurt, ½ tsp turmeric, 1 tsp garam masala, salt, and pepper.
- Chop onion, mince garlic, grate ginger.
- Brown beef in a hot pan with oil; set aside.
- Add onion, cloves, and cardamom to the pan until translucent; then add garlic and ginger.
- Stir in remaining garam masala, turmeric, cumin, coriander, and chili powder.
- Add the beef and tomato paste; cook briefly.
- Mix in almonds, then add cream and stock.
- Simmer for 1.5 hours, or until beef is tender.
- Season to taste with salt and pepper.
Tips for Success
- Searing the Beef: Don’t rush the searing step! Searing the beef in batches ensures it gets a nice golden brown crust, locking in all the juices and flavors.
- Marinating the Beef: For best results, let the beef marinate for at least 30 minutes to 1 hour. If you have more time, marinating it overnight will allow the spices to infuse even more deeply.
- Customize the Heat: If you prefer a spicier korma, you can increase the amount of chili powder or add a fresh chili during the cooking process.
- Richness of the Sauce: Ground almonds not only help thicken the sauce but also lend a subtle nutty flavor. If you don’t have almonds, you can substitute with cashews or leave them out altogether for a lighter sauce.
- Simmering Time: Don’t skip the simmering time! Letting the beef simmer for 1.5 hours will ensure it’s tender and the flavors are fully developed.
- Cream Alternatives: If you want a lighter version, you can substitute the heavy cream with coconut milk, which will also add a delicious depth of flavor.
Why You’ll Love This Dish
- Comforting and Rich: The creamy, spiced sauce combined with tender beef makes for an incredibly comforting dish. It’s perfect for cozy dinners or special occasions.
- Easy to Prepare: While Beef Korma is packed with complex flavors, the recipe is approachable and easy to follow, making it perfect for cooks of all skill levels.
- Versatile: This dish pairs wonderfully with a variety of sides, from naan and basmati rice to a fresh cucumber raita or a simple green salad.
- Perfect for Entertaining: With its rich flavor and luxurious sauce, Beef Korma is an impressive dish for gatherings and dinner parties, yet simple enough for a weeknight meal.
- Aromatic and Flavorful: The blend of warming spices, creamy sauce, and tender beef creates a dish that’s not only flavorful but also smells amazing as it cooks!
